Published: July 8, 2024
Written By: Abena Anim-Somuah
The Specialty Food Association's (SFA) annual Summer Fancy Food Show attracted a record-breaking 2,400 exhibitors from 56 countries in June. These innovators presented their latest creations – potential future pantry staples and social media darlings – to a captivated audience of buyers, specialty store owners and food media representatives.
The event served as a valuable platform for showcasing cutting-edge food science advancements, novel ingredients and creative formulations within the $206.8 billion specialty food industry (SFA Report, 2024). This year's showcase focused on several key trends, offering valuable insights for food developers.
Better-for-you drinks
From the debut district to the beverage pavilion, beverages made a huge splash at this year’s Summer Fancy Food Show. While most drinks were non-alcoholic, there wasn’t a strong advertisement when talking with exhibitors. Rather, there was an emphasis on functional ingredients, health benefits and alternative sweeteners.
For example, Fresh Fizz displayed sodas made with date (date cola), hibiscus (hibiscus ginger ale) and jalapeño (sparkling jalapeño limeade), sweetened with honey from Lancaster County, Pennsylvania. The team initially began developing canned cocktails, but due to delays in attaining alcohol manufacturing licensing, they switched to making cocktail-inspired sodas.
Also, Bear Maple uses maple water as a sweetener paired with hydroponically grown ginseng, the first in the market. Founder Brian Bethke made the connection after noticing that maple and ginseng grow together in the wild. Additionally, ginseng offers functional benefits like clarity and focus. Huxley, a plant-based energy drink uses cascara, the upcycled husk of the coffee bean with light fruit notes and packed with antioxidants. They are representative of energy drinks powered by super fruits that offer sustained energy without a crash and added electrolytes to boost hydration. Non, an Australian-based nonalcoholic wine, utilizes real produce, innovative filtration and distilling techniques to produce vibrant bottles with tannis, florals and acidity without the booze. Flavors like cinnamon and yuzu, pear and kombu, and tomato water and basil are designed by chefs who have worked in celebrated fine-dining establishments.
